Creamy Egg Salad with Greek Yogurt

1. 1
   boil · ~15 min

   Hard-boil the eggs.

   1.Place 8 large eggs in a single layer in a medium saucepan.

   2.Cover with cold water by 1 inch.

   3.Bring to a rolling boil over high heat, then cover, remove from heat, and let stand for 10 minutes.

   4.Transfer eggs immediately to an ice bath and cool for 5 minutes.

   TIPStarting the eggs in cold water prevents cracking. The ice bath stops cooking and makes peeling easier.
2. 2
   prep · ~3 min

   Peel and chop the eggs.

   Peel the cooled eggs under running water to remove shells cleanly. Roughly chop into small, even pieces or mash with a fork to your preferred texture — chunky for spoonable salads, finer for sandwich spreads.

3. 3
   mix · ~2 min

   Make the creamy dressing.

   In a large mixing bowl, combine ½ cup Greek yogurt, 2 teaspoons Dijon mustard, 1 teaspoon lemon juice, 1 pinch of salt, and 1 pinch of black pepper. Whisk until smooth and well blended.

4. 4
   mix · ~2 min

   Fold everything together.

   1.Add the chopped eggs to the bowl with the dressing.

   2.Add ½ cup finely diced celery and 3 tablespoons minced red onion.

   3.Sprinkle in 2 tablespoons chopped fresh dill.

   4.Fold gently with a spatula until everything is evenly coated without over-mixing.

   TIPFold gently — you want distinct egg pieces, not a paste.
5. 5
   rest · ~15 min

   Chill before serving.

   Cover the bowl and refrigerate for at least 15 minutes to let the flavors meld. The salad keeps well in the fridge for up to 3 days.

   TIPChilling deepens the flavor. Make it the night before for the best lunch.
6. 6
   serve · ~1 min

   Garnish and serve.

   Give the salad a final stir, then spoon into serving bowls or onto toasted bread. Finish with a light dusting of smoked paprika and an extra crack of black pepper.

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